Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative)
Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative)

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, tinned tomato, red onion & red lentil soup (with ham stock & bits or vegetarian alternative). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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To begin with this recipe, we must prepare a few components. You can have tinned tomato, red onion & red lentil soup (with ham stock & bits or vegetarian alternative) using 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative):
  1. Get 1 tbsp vegetable oil
  2. Make ready 2 red onions, chopped
  3. Prepare 3 cloves garlic, crushed
  4. Get 2 carrots, diced small
  5. Make ready 2 x 400 g tins chopped tomatoes
  6. Prepare 1 tsp sugar
  7. Get 1 handful red lentils
  8. Prepare 1 1/4 l ham stock (use vegetable stock if preferred)
  9. Get 1 tsp dried thyme
  10. Make ready 1 tsp dried oregano
  11. Prepare A few diced bits of baked ham
  12. Prepare Salt
  13. Prepare Ground black pepper
  14. Get Crème fraîche (optional)

Scroll down for a free printable recipe. Meanwhile, cut the tomatoes into bite-sized chunks and place in a medium bowl; set aside. In a saucepan over medium-low heat, combine the cherry tomatoes, red onion, balsamic vinegar, chile pepper, garlic, Italian seasoning, sugar, salt and pepper. Continue to cook, stirring occasionally, until the sauce is thick, about.

Steps to make Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative):
  1. Heat the oil in a stock pot or large saucepan and gently fry the onions for 3 minutes. Stir only if needed to avoid sticking.
  2. Add the garlic and continue frying for a further 2 minutes or until the onions are softened but not burnt. Stir very occasionally.
  3. Stir in the carrots, tomatoes and sugar, then the lentils and then the stock. Bring to the boil, stirring frequently but not too vigorously.
  4. Reduce to a fast simmer, cover and after 10 minutes stir thoroughly and add the herbs and diced ham. Simmer for a further 15 minutes, stirring occasionally. Season to taste but be sparing with the salt in view of the ham stock.
  5. Whizz to your desired consistency or, as we do, leave it with the “bits” whole and the soup unthickened and serve piping hot with a dollop of crème fraîche per bowl (optional) and granary bread or a crusty roll.

In a saucepan over medium-low heat, combine the cherry tomatoes, red onion, balsamic vinegar, chile pepper, garlic, Italian seasoning, sugar, salt and pepper. Continue to cook, stirring occasionally, until the sauce is thick, about. There is also some bits and bobs such as fresh garlic, red onions and shallots which need using up so my quest for a different type of Chutney began this morning. Flat lay of red onion rings near tasty prosciutto, cherry tomatoes, rosemary twigs and black olives on white background. Top view of fresh sliced organic vegetables on white background.

So that is going to wrap it up with this exceptional food tinned tomato, red onion & red lentil soup (with ham stock & bits or vegetarian alternative) recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!